Anti-cold soup

Ingredients for 4 servings:

• 3 chicken thighs, organic
• 3 carrots
• 1 parsley root(s)
• 1 parsnip(s), the same size as the parsley root
• 1 large onion(s)
• 1 leek(s)
• 1 small celeriac
• 1 chili pepper(s), if desired
• 2 garlic cloves
• 1 piece(s) of ginger root, approx. 5 cm
• 1 bunch parsley and/or lovage
• some salt
• e.g. vegetables, pasta, barley, egg, peas or other as a soup garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Chicken soup, basic recipe, very tasty

Finely chop the chili, garlic, and ginger. Chop the onions. Peel and wash the root vegetables and leek, then cut into large pieces, e.g., into thirds. Fry the onions. Add the chicken thighs, then the chili, garlic, and ginger, and brown over high heat. Add the remaining vegetables and roast briefly. As soon as brown roasting residue appears on the pot, add about 3-4 liters of water. Bring the soup to a boil and simmer over low heat for 2-3 hours. When the soup has stopped boiling, add the parsley stalks and lovage. For the anti-cold soup, chop another carrot, leek, or other vegetable as desired, or use it to garnish noodles or pearl barley. Skim the finished soup and simmer the prepared vegetables in the broth for about 5 minutes. Add salt to taste. Tips and hints: We drink the salted broth hot from the cup when we have a cold, and this soup works wonders. I freeze the leftover broth for emergencies. If you omit the parsley and salt, the soup will keep wonderfully in the refrigerator for up to 3 days. You can also omit the chili, perhaps for the sake of the kids, and then season it to taste with chili salt or flakes.